Skinny Chocolate Chip Oatmeal Cookies
Eric asked me afterwards whether he should do it. No, I like soft bellies, especially mine. “Daniel Craig is 65 and not cute,” I said. Like grandpa. With abs. It disturbs.”
He answered, “You’re wrong, Karen. Daniel Craig’s hot.”
So, Daniel Craig. Win today. My spouse likes you.
Am I alone? Pierce Brosnan was a hotter James Bond.
January diet or food plan? I planned. However, I ate two cookies.
Healthy Oatmeal Chocolate Chip Cookies are delicious.
But they were healthy-ish! This recipe is from my friend Amy’s Healthy Baking’s book Healthier Chocolate Treats. That’s amazing! She’s gifted. Healthy baking is her blog. Visit her!
January calls for Skinny Oatmeal Chocolate Chip Cookies! (Or Daniel Craig wannabes…) Cinnamon-scented and moist.
A homemade cookie is unbeatable, and not only in flavor. These are not processed, nutrient-depleted store-bought treats. No! Oats are one of the healthiest whole grains, packed with vitamins, minerals, fiber, and antioxidants! I have an excellent question.
Oatmeal chocolate chip cookies—healthy?
What is healthy? I’m kidding, but it’s nice to reflect on what’s healthy.
Healthy means two things:
1. Calorie intake/output. Balance. If you have extra fat, your body burns fat to receive the energy it requires if you consume less calories than you use. You’re starving yourself.
Simply put, eating healthily means obtaining enough calories.
Quality nutrition. Food supplies nutrients and calories. Variety matters. No matter how “healthy” kale is, eating it every day won’t provide you enough nutrients.
Eating a variety of meals is the only way to receive all those great macro and micro nutrients.
So? Skinny oatmeal cookies? They healthy?
Homemade oatmeal cookies are healthful! Unfortunately, they must be a tiny portion of a healthy diet. I despise catches.
These cookies are loaded with nutrition. However, a cookie has many calories and nutrients. Big calories in little packages might contribute to overeating. The fact that this healthier cookie recipe serves just 12-15 cookies helps limit quantities.
Nutritional Chocolate Chip Cookies
It’s enough! Recipe quantities below. These pantry-essential cookies are great!
Quick oats. You may use old-fashioned oats, but I wouldn’t (see below).
Whole-wheat flour. Use white flour instead!
Baking powder
Cinnamon
Kosher salt. Use table salt, but less.
Butter. Unsalted butter is good.
Vanilla
Big eggs
Honey
Chocolate chips
Optional: raisins, craisins, or toasted walnuts (delicious!)
What distinguishes quick and ordinary oats?
These cookies include quick oats, a healthy whole grain. Quick oats are smaller, drier, flakier, and processed than rolled oats. (Partially cooked and dried. Good news—quick oats are complete grains. Use quick oats for this recipe. They absorb moisture and become cookie-like.
Making Healthier Oatmeal Chocolate Chip Cookies
Baking time! This is a brief guide about what to do and avoid. (Step-by-step directions in the recipe below.)
1. Preheat oven to 325°F. Line a large baking sheet with parchment or silpat.
2.Combine oats, flour, baking powder, cinnamon, and salt. Level and spoon flour. Always two measuring cups. Scoop, dump, and level with one cup.
3. Melt butter. Add vanilla and egg. Mix honey.
4. Combine the dry and wet ingredients and whisk until smooth. Overmixing toughens cookies. (Wipe out your dry ingredient dish and put it back in your cabinet!)
5. Reserve half the chocolate chips. Chop the remaining chocolate and incorporate it into the dough.
For optimum showiness, half the chocolate chips go in the dough and half into the warm cookies after baking. Own your non-showiness now. Throw the chips in the dough recklessly.
6. Refrigerate or freeze the dough for 30–15 minutes. Take this step! Modern humans. We’re rushed. While waiting 30 minutes, watch Daniel Craig’s James Bond action sequences on YouTube. This lower-calorie cookie dough tastes and looks like higher-calorie cookies when chilled.
7.Make 12-15 cookies, depending on how much dough you ate. Just me? Who can refuse this goodness? Place 2 inches apart on the baking sheet.
8. Bake for 12-13 minutes in the preheated oven until the edges are just starting to brown.
9. Remove cookies from oven and press remaining chocolate chips on top. They will instantly dissolve into black splendour.
10.Cool on the pan for a few minutes before transferring to a cooling rack.
Before starting the recipe, here are some frequent oatmeal chocolate chip cookie concerns!
My oatmeal chocolate chip cookies are flat—why?
Traditional oatmeal chocolate chip cookies are loaded with butter. Butter bakes flat, right? If your ingredients are off, your cookies will too. My Chewy Peanut Butter Oatmeal Cookies or these Very Best Oatmeal Raisin Cookies are great classic, full-fat oatmeal cookies that don’t bake flat!
Today’s slim cookie recipe is easy! Low-fat cookies. The batch contains 2 tablespoons of butter. These cookies will bake flat! Before baking, refrigerate the dough as instructed.
Storing Healthy Oatmeal Cookies
Yes! For weight control, freeze single-serve amounts before eating this buttery smoothness. After cooling, place the cookies in a ziplock. Expel air. Viola—tomorrow’s treat today!
Freeze the dough. Spoon the dough balls onto a parchment paper-lined baking sheet or plate and freeze for 30 minutes. Label and freeze dough balls. No thawing! Bake them frozen, adding two minutes. Fresh-baked cookies anytime!
Oatmeal Chocolate Chip Healthy Cookies FAQ
WHAT MAKES COOKIES CHEWY?
Chilling dough makes cookies chewier and tastier. These cookies cool for 30 minutes.
This modest quantity of butter melts to produce chewier biscuits.
To acquire the right texture, measure ingredients accurately. Cooking allows for improvisation, while baking requires precise measurements. A cookie ruined by too much flour!
WHAT HARDENS MY OATMEAL COOKIES?
Preventing hard biscuits starts before baking. Avoid over-flouring!
I “fluff and scoop” always. After fluffing the flour, I scoop it carefully into the measuring cup and level it. No need to worry about flour in this healthy oatmeal cookie recipe.
Keep cookies in an airtight container. Freeze them if you’ll keep them longer than 2-3 days. You may microwave one whenever you want a treat.
Ingredients
1 cup quick-oats
3/4 cup whole wheat flour, spooned and leveled 1 1/2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1/2 teaspoon kosher salt (scant) 2 tablespoons butter, heated and cooled 1 teaspoon vanilla 1 big egg 1/2 cup honey 1/2 to 3/4 cup dark chocolate chips, split
Instructions
325°F oven. Line a large baking sheet with parchment or silpat.
Two midsize dishes for dry and wet ingredients.
Mix oats, flour, baking powder, cinnamon, and salt in a bowl.
Melt butter. It’s acceptable if it’s lumpy. Cool somewhat.
Add vanilla and egg. Mix honey.
Mix the wet and dry ingredients with a wooden spoon until it comes together.
Keep half the chocolate chips. Chop the remaining chocolate and incorporate it into the dough.
Refrigerate or freeze the dough for 30–15 minutes.
Form 15 cookies (or 12 if you consume a lot of dough like me) using your hands.
Place 2 inches apart on the baking sheet.
Bake for 12-13 minutes in the preheated oven until the edges start to brown.
Press the remaining chocolate pieces onto the cookies’ tops shortly after baking.
Remove from the pan to a cooling rack after a few minutes.
Milk it up!
watch this link for more new videos
open this link for a new recipe